HAM AND SWISS QUICHE
Steps:
- Preheat oven to 350 F. Prepare homemade pie crust or use purchased refrigerated or frozen pie crust, and set aside. (No need to cook the crust before filling with quiche mixture.)
- In a medium bowl, place half-and-half, eggs, honey mustard, flour, salt, thyme, and pepper and beat until combined.
- Layer the cooked and cubed ham, Swiss cheese, and spinach in the prepared pie crust. Pour the egg mixture slowly into the pie crust and sprinkle with the grated Parmesan cheese.
- Bake the quiche for 40 to 50 minutes until crust is golden and filling is set. Let stand for 5 minutes, then cut into wedges to serve.
Nutrition Facts : Calories 545 kcal, Carbohydrate 34 g, Cholesterol 188 mg, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, Sodium 783 mg, Fat 37 g, ServingSize 6 servings, UnsaturatedFat 21 g
MOM'S FRENCH CHEESE PIE - QUICHE LORRAINE
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!
Provided by Julesong
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
- Add the onion and gently cook it until it is tender, but is not browned.
- In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
- Crumble or roughly chop the bacon to your preference.
- Place the pie shell in a pie plate.
- Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
- Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
- Let rest for 5 minutes, then serve immediately. Makes 6 servings.
Nutrition Facts : Calories 530.7, Fat 43.2, SaturatedFat 19.6, Cholesterol 189.2, Sodium 808, Carbohydrate 18.8, Fiber 1.4, Sugar 1.3, Protein 16.9
MOM'S QUICK AND EASY QUICHE
Make and share this Mom's Quick and Easy Quiche recipe from Food.com.
Provided by -------
Categories Pork
Time 40m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon or sausage and let cool.
- Pour the bacon/sausage , bell pepper, cheese, and onion into unbaked deep dish pie shell.
- Mix eggs, salt, sugar, pepper, and milk.
- Pour over other ingredients.
- Bake at 425F for 15 minutes OR at 300F for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 51, SaturatedFat 21.8, Cholesterol 262.3, Sodium 1204.3, Carbohydrate 11.7, Fiber 0.5, Sugar 8.4, Protein 28.6
CLASSIC QUICHE
This recipe, which is a perfect main dish for brunch, makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 10
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Add any toppings. Bake 10 minutes; reduce oven to 325 degrees. Bake until filling is just set. Let cool about 1 hour before serving.
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